Grades 9 to 12 Baking and Pastry Arts. Manitoba Technical-Vocational Curriculum Framework of Outcomes
|
|
- Abel Barrett
- 8 years ago
- Views:
Transcription
1 Grades 9 to 12 Pastry Arts Manitoba Technical-Vocational Curriculum Framework of Outcomes
2
3 G r a d e s 9 t o 1 2 B a k i n g a n d P a s t r y A r t s Manitoba Technical-Vocational Curriculum Framework of Outcomes 2014 Manitoba Education and Advanced Learning
4 Manitoba Education and Advanced Learning Cataloguing in Publication Data Grades 9 to 12 baking and pastry arts [electronic resource] : Manitoba technical-vocational curriculum framework of outcomes Includes bibliographical references. ISBN: pastry arts Study and teaching (Secondary) Manitoba. 2. Industrial arts Study and teaching (Secondary) Manitoba. 3. Technical education Manitoba Curricula. 4. Vocational education Manitoba Curricula. I. Manitoba. Manitoba Education and Advanced Learning Copyright 2014, the Government of Manitoba, represented by the Minister of Education and Advanced Learning. Manitoba Education and Advanced Learning School Programs Division Winnipeg, Manitoba, Canada Every effort has been made to acknowledge original sources and to comply with copyright law. If cases are identified where this has not been done, please notify Manitoba Education and Advanced Learning. Errors or omissions will be corrected in a future edition. Any websites referenced in this document are subject to change. Educators are advised to preview and evaluate websites and online resources before recommending them for student use. This resource is available on the Manitoba Education and Advanced Learning website at < sy_tech_program.html>. Available in alternate formats upon request.
5 C o n t e n t s Acknowledgements Technical-Vocational Education Overview 1 Pastry Arts Overview 1 Introduction 1 Correlation with Level 1 of Red Seal Baker 2 Goals and General Learning Outcomes (GLOs) 3 Specific Learning Outcomes (SLOs) 4 Guide to Reading Pastry Arts Goals and Learning Outcomes 5 Course Descriptions Exploration of Pastry Arts Introduction to Pastry Arts Quick Breads, Cookies, Doughnuts, and Pies Yeast-Dough Products Cakes, Fillings, Icings, and Decorations Tarts and Special Pastries Modern and Classic Desserts, and Plating Techniques Advanced Bread Products Advanced Pastries 7 Curriculum Implementation Dates 7 v Grades 9 to 11 Pastry Arts General and Specific Learning Outcomes by Goal 9 Goal 1: Describe and apply appropriate sanitation, health, and safety practices as they apply to the baking and pastry arts. 11 Goal 2: Demonstrate the safe and appropriate operation, cleaning, maintenance, and storage of baking equipment and utensils. 19 Goal 3: Demonstrate an understanding of bakery ingredients, components, recipes/formulations, and products, as well as their nutritional qualities. 27 Goal 4: Demonstrate the appropriate receiving, handling, quality assurance, packaging, storage, and inventory control of baking ingredients and baked products. 33 Goal 5: Demonstrate the appropriate preparation (mise en place), mixing, make-up, baking, finishing (or decoration), and presentation of baking ingredients and products. 34 Goal 6: Demonstrate an understanding of career opportunities in baking. 51 Goal 7: Describe and demonstrate the transferable, cross-curricular knowledge and skills as they pertain to baking. 52 Goal 8: Demonstrate awareness of sustainability as it pertains to the baking industry. 55 Goal 9: Demonstrate awareness of the ethical and legal standards as they pertain to baking. 58 Goal 10: Demonstrate the employability skills related to the baking industry. 60 Contents iii
6 Goal 11: Demonstrate an understanding of the evolution and technological progression of, and the emerging trends in baking. 63 Grade 12 Pastry Arts General and Specific Learning Outcomes by Goal 65 Goal 1: Describe and apply appropriate sanitation, health, and safety practices as they apply to the baking and pastry arts. 67 Goal 2: Demonstrate the safe and appropriate operation, cleaning, maintenance, and storage of baking equipment and utensils. 74 Goal 3: Demonstrate an understanding of bakery ingredients, components, recipes/formulations, and products, as well as their nutritional qualities. 75 Goal 4: Demonstrate the appropriate receiving, handling, quality assurance, packaging, storage, and inventory control of baking ingredients and baked products. 81 Goal 5: Demonstrate the appropriate preparation (mise en place), mixing, make-up, baking, finishing (or decoration), and presentation of baking ingredients and products. 82 Goal 6: Demonstrate an understanding of career opportunities in baking. 87 Goal 7: Describe and demonstrate the transferable, cross-curricular knowledge and skills as they pertain to baking. 88 Goal 8: Demonstrate awareness of sustainability as it pertains to the baking industry. 90 Goal 9: Demonstrate awareness of the ethical and legal standards as they pertain to baking. 91 Goal 10: Demonstrate the employability skills related to the baking industry. 92 Goal 11: Demonstrate an understanding of the evolution and technological progression of, and the emerging trends in baking. 94 Bibliography 95 iv Grades 9 to 12 Pastry Arts
7 A c k n o w l e d g e m e n t s Manitoba Education and Advanced Learning gratefully acknowledges the contributions of the following individuals in the development of Grades 9 to 12 Pastry Arts: Manitoba Technical-Vocational Curriculum Framework of Outcomes. Development Team Members Mary-Jane Feeke Independent Consultant Selkirk, Manitoba Ainsley LaFlèche Andy Ormiston Hans Schweitzer Terry Willerton Kildonan East Collegiate River East Transcona School Division Lord Selkirk Regional Secondary School Lord Selkirk School Division Independent Consultant Winnipeg, Manitoba Technical Vocational High School Winnipeg School Division Acknowledgements v
8 School Programs Division, Manitoba Education and Advanced Learning Staff Carole Bilyk Project Manager Louise Boissonneault Coordinator Diane Courcelles Publications Editor John Finch Acting Coordinator (from September 2013) Lynn Harrison Desktop Publisher Gilles Landry Project Leader Daniel Lemieux Consultant Peter Narth Coordinator (until September 2013) Ken Nimchuk Consultant Development Unit Instruction, Curriculum and Assessment Branch Document Production Services Unit Educational Resources Branch Document Production Services Unit Educational Resources Branch Technical Vocational Education Unit Instruction, Curriculum and Assessment Branch Document Production Services Unit Educational Resources Branch Development Unit Instruction, Curriculum and Assessment Branch Technical Vocational Education Unit Instruction, Curriculum and Assessment Branch Technical Vocational Education Unit Instruction, Curriculum and Assessment Branch Technical Vocational Education Unit Instruction, Curriculum and Assessment Branch vi Grades 9 to 12 Pastry Arts
9 T e c h n i c a l - V o c a t i o n a l E d u c a t i o n O v e r v i e w B a k i n g a n d P a s t r y A r t s O v e r v i e w In 2013, Manitoba Education released the document Technical-Vocational Education Overview to provide the philosophical and pedagogical underpinnings for curriculum development and the teaching of courses in the Senior Years Technology Education Program. This overview presents educators with the vision and goals of technical-vocational education (TVE) in Manitoba. Topics include the following: QQ QQ QQ QQ QQ QQ QQ curriculum revitalization and renewal curriculum framework and implementation articulation of programming assessment and reporting safety employability/essential skills and career development sustainable development The TVE curriculum includes Grades 9 to 12 courses in a variety of areas, including baking and pastry arts. Introduction Grades 9 to 12 Pastry Arts: Manitoba Technical- Vocational Curriculum Framework of Outcomes identifies the goals, general learning outcomes (GLOs), and specific learning outcomes (SLOs) for nine baking and pastry arts courses. This framework is intended for use in all Manitoba schools teaching baking and pastry arts courses as part of the Senior Years Technology Education Program. All courses are intended for students pursuing a career in the baking and pastry industry. They focus on theoretical principles and their practical applications. Most courses include outcomes related to QQ QQ QQ QQ QQ sanitation, health, and safety practices as they apply to baking and the pastry arts the operation, cleaning, maintenance, and storage of baking equipment and utensils an understanding of bakery ingredients, components, recipes/formulas, and products, as well as their nutritional qualities the receiving, handling, quality assurance, packaging, storage, and inventory control of baking ingredients and baked products the preparation (mise en place), mixing, make-up, baking, finishing (or decoration) and presentation of baking ingredients and products Overview 1
10 QQ QQ QQ QQ QQ QQ knowledge of career opportunities in baking transferable, cross-curricular knowledge and skills as they pertain to baking awareness of sustainability as it pertains to the baking industry the ethical and legal standards as they pertain to baking fundamental employability skills an understanding of the evolution and technological progression of, and the emerging trends in baking To receive a Senior Years Technical Education diploma, a student must complete eight departmentally developed courses from an approved technical-vocational cluster, together with 16 compulsory credits and six optional credits. The grade level in which the courses are offered are a local, school-based decision, but it is highly recommended that the sequencing of credits align with the following schedule. In the TVE curriculum, the emphasis is on applied activities. For instructional purposes, the sequence of learning outcomes can vary based on the activities within the course. Teachers are advised to select the activities best suited to teach the outcomes, based on a variety of factors, including access to resources, or regional needs. QQ The curriculum is not sequential. In other words, outcomes might be taught in an order that differs from the one in this document. QQ In light of rapidly changing trends in baking and pastry arts, teachers are encouraged to update their activities in order to meet the needs of students. A student graduating from the Pastry Arts program can seek employment as an entry level baker or patissier in a variety of occupations including cake decorating, commercial baking, artisan baking, confectionery, chocolatier, and so forth. Related careers include, but are not limited to areas such as food science and research, nutritionist, dietician, hospitality management, bakery owner, baking teacher, and food stylist. To help further their careers in Pastry Arts, graduates have the option of seeking post-secondary training. Apprenticeship opportunities are available in most jurisdictions outside of Manitoba. Pastry Arts graduates are typically employed in a variety of locations including bakeries, hotels and convention centres, cafeterias, health care facilities, food production and research facilities, and so on. Correlation with Level 1 of Red Seal Baker The Specific Learning Outcomes in the 8 mandatory courses are based on objectives found in Level 1 of the Red Seal Curriculum for Baker. The most recent version of the Red Seal document can be viewed at < 2 Grades 9 to 12 Pastry Arts
11 Goals and General Learning Outcomes (GLOs) The Pastry Arts curriculum includes 11 goals, which are broken down into general learning outcomes, which are further broken down into specific learning outcomes. Goal 1: Describe and apply appropriate sanitation, health, and safety practices as they apply to the baking and pastry arts. GLO 1.1: Demonstrate appropriate personal sanitation and hygiene practices. GLO 1.2: Demonstrate safe food-handling practices. GLO 1.3: Create and maintain a safe work environment. Goal 2: Demonstrate the safe and appropriate operation, cleaning, maintenance, and storage of baking equipment and utensils. GLO 2.1: Demonstrate the safe and appropriate operation of baking equipment and utensils. GLO 2.2: Demonstrate the safe and appropriate cleaning, maintenance, and storage of baking equipment and utensils. Goal 3: Demonstrate an understanding of bakery ingredients, components, recipes/ formulations, and products, as well as their nutritional qualities. GLO 3.1: Demonstrate an understanding of bakery ingredients, and how their characteristics are used to design formulations and prepare bakery products. GLO 3.2: Demonstrate an understanding of recipes/ formulations used in baking. GLO 3.3: Demonstrate an understanding of the characteristics of bakery components and products. GLO 3.4: Demonstrate an understanding of nutrition. Goal 4: Demonstrate the appropriate receiving, handling, quality assurance, packaging, storage, and inventory control of baking ingredients and baked products. GLO 4.1: Demonstrate the appropriate receiving, handling, quality assurance, packaging, storage, and inventory control of baking ingredients and baked products. Goal 5: Demonstrate the appropriate preparation (mise en place), mixing, make-up, baking, finishing (or decoration), and presentation of baking ingredients and products. GLO 5.1: Demonstrate the appropriate preparation (mise en place), mixing, and make-up of baking ingredients and products. GLO 5.2: Demonstrate the appropriate baking of various products. GLO 5.3: Demonstrate the appropriate assembly, finishing, and decoration of baked products. GLO 5.4: Demonstrate the appropriate presentation of baked products. Goal 6: Demonstrate an understanding of career opportunities in baking. GLO 6.1: Describe apprenticeship, education, and career opportunities, as well as professional organizations in the baking industry. Goal 7: Describe and demonstrate the transferable, crosscurricular knowledge and skills as they pertain to baking. GLO 7.1: Read, interpret, and communicate information relevant to baking. Overview 3
12 GLO 7.2: Apply mathematics knowledge and skills relevant to baking. GLO 7.3: Apply science knowledge and skills relevant to baking. GLO 7.4: Apply other subject areas (French, physical education/health education, information communication, and technology) knowledge and skills relevant to baking. Goal 8: Demonstrate awareness of sustainability as it pertains to the baking industry. GLO 8.1: Describe the impact of human sustainability on the health and well-being of bakers and consumers of baked products. GLO 8.2: Describe the baking industry s sustainability practices and impact on the environment. GLO 8.3: Describe sustainable economic practices within the baking industry. Goal 9: Demonstrate awareness of the ethical and legal standards as they pertain to baking. GLO 9.1: Apply the ethical and legal standards as they pertain to baking. Goal 10: Demonstrate the employability skills related to the baking industry. GLO 10.1: Demonstrate fundamental employability skills. GLO 10.2: Demonstrate an understanding of the business operation of a bakeshop. Goal 11: Demonstrate an understanding of the evolution and technological progression of, and the emerging trends in baking. GLO 11.1: Demonstrate an understanding of the evolution and technological progression of, and the emerging trends in baking. Specific Learning Outcomes (SLOs) Grades 9 to 12 Pastry Arts: Manitoba Technical- Vocational Curriculum Framework of Outcomes identifies specific learning outcomes (SLOs) for use in all Manitoba schools teaching the Grades 9 to 12 baking and pastry arts courses as part of the Senior Years Technology Education Program. Specific learning outcome statements define what students are expected to achieve by the end of the course. It is essential for students to learn and to demonstrate safety practices and employability skills; therefore, some SLOs related to safety and to employability skills are repeated in all the courses. 4 Grades 9 to 12 Pastry Arts
13 Guide to Reading the Pastry Arts Goals and Learning Outcomes General learning outcome (GLO): First digit indicates goal number; second digit indicates individual GLO 8231 Exploration of Pastry Arts (9) 15S / 15E / 15M 10S / 10E / 10M 8324 Introduction to Pastry Arts (10) 20S / 20E / 20M 8338 Quick Breads, Cookies, Doughnuts, and Pies (11A) 8339 Yeast-Dough Products (11B) 8358 Cakes, Fillings, Icings, and Decorations (11C) Goal 2: Demonstrate the safe and appropriate operation, cleaning, maintenance, and storage of baking equipment and utensils. GLO 2.1: Demonstrate the safe and appropriate operation of baking equipment and utensils Demonstrate the safe and appropriate operation and/or use of tools and equipment associated with patisserie and baking. Course code Course name A Demonstrate the safe and appropriate operation and/or use of tools and equipment associated with the production of quick breads, cookies, doughnuts, and pies. 11B Demonstrate knowledge of the types of pans and trays such as four-strap, sheet, Pullman, and basket. 11C Demonstrate the safe and appropriate operation and/or use of tools and equipment associated with cake decorating. Grade/level Goal statement Demonstrate the ability to select non-mechanized equipment for a specific task Demonstrate knowledge of the types of mechanized equipment A B C Course.Goal.GLO.SLO A B C Indicates SLOs from previous course are repeated in this course Specific learning outcome (SLO) statements define what students are expected to achieve by the end of the course. Grades 9 to 11 Pastry Arts 19 Overview 5
14 Course Descriptions Course titles, descriptions, and codes for the nine baking and pastry arts courses follow. For an explanation of the codes, refer to the Subject Table Handbook: Technology Education: Student Records System and Professional School Personnel System (Manitoba Education and Advanced Learning) Exploration of Pastry Arts 15S/15E/15M 10S/10E/10M This is an optional course intended for students wishing to explore the baking and pastry arts. The emphasis is on introductory, hands-on activities Introduction to Pastry Arts 20S/20E/20M This course is intended to introduce students to a potential career in baking and pastry arts. The emphasis is on hands-on activities, covering a wide spectrum of baking; including cookies, cakes, quick breads, yeast-dough products, pies, and pastries Quick Breads, Cookies, Doughnuts, and Pies 30S/30E/30M This course is intended for students who are considering a career in baking and pastry arts. The emphasis is on the preparation of quick breads, cookies, doughnuts, and pies Yeast-Dough Products 30S/30E/30M This course is intended for students who are considering a career in baking and pastry arts. The emphasis is on the preparation of yeast-dough products such as breads, rolls, cinnamon buns, and pretzels Cakes, Fillings, Icings, and Decorations 30S/30E/30M This course is intended for students who are considering a career in baking and pastry arts. The emphasis is on the preparation of cakes, pastry cream, mousse, icings, and decorations Tarts and Special Pastries 40S/40E/40M This course is intended for students who are intending to pursue a career in baking and pastry arts. The emphasis is on French, international, modern, elegant, and fancy pastries and desserts. 6 Grades 9 to 12 Pastry Arts
15 8374 Modern and Classic Desserts, and Plating Techniques 40S/40E/40M This course is intended for students who are intending to pursue a career in baking and pastry arts. The emphasis is on modern and classic desserts (including frozen desserts) and plating techniques Advanced Bread Products 40S/40E/40M This course is intended for students who are intending to pursue a career in baking and pastry arts. The emphasis is on artisan bread, rolls, crackers, unleavened bread, and bannock Advanced Pastries 40S/40E/40M This course is intended for students who are intending to pursue a career in baking and pastry arts. The emphasis is on specialty cakes, as well as chocolate, marzipan, and sugar decoration. Curriculum Implementation Dates During voluntary implementation, teachers have the option of teaching the entire new draft curriculum as soon as Manitoba Education and Advanced Learning releases it on the Technology Education website. They also have the option of teaching the courses from the previous curriculum. Teachers who implement courses before system-wide implementation need to ensure that students who are already taking courses from the previous curriculum achieve all SLOs with a minimum of redundancy. Voluntary implementation of all baking and pastry arts courses began in the fall of 2012 and will continue until their respective system-wide implementation dates. Date Fall 2014 System-Wide Implementation Grade 9 (optional) Fall 2015 Grade 10 Fall 2016 Grade 11 Fall 2017 Grade 12 Under system-wide implementation, all teachers in Manitoba teach the new curriculum and use the new course codes. Teachers will no longer be able to use the previous course codes. Course codes are found in the Subject Table Handbook: Technology Education. Overview 7
16
17 G r a d e s 9 t o 1 1 B a k i n g a n d P a s t r y A r t s General and Specific Learning Outcomes by Goal
18
19 G r a d e s 9 t o 1 1 B a k i n g a n d P a s t r y A r t s : G e n e r a l a n d S p e c i f i c L e a r n i n g O u t c o m e s b y G o a l 8231 Exploration of Pastry Arts (9) 15S / 15E / 15M 10S / 10E / 10M 8324 Introduction to Pastry Arts (10) 20S / 20E / 20M 8338 Quick Breads, Cookies, Doughnuts, and Pies (11A) 8339 Yeast-Dough Products (11B) 8358 Cakes, Fillings, Icings, and Decorations (11C) Goal 1: Describe and apply appropriate sanitation, health, and safety practices as they apply to the baking and pastry arts. GLO 1.1: Demonstrate appropriate personal sanitation and hygiene practices Demonstrate knowledge of proper handwashing practices A B C Demonstrate knowledge of correct dish and ware washing facilities and techniques, approved sanitizers, and proper utensil storage Demonstrate the ability to adhere to the standards of dress, personal hygiene, and grooming for professional bakers Demonstrate knowledge of proper personal hygiene practices A B C A B C A B C Grades 9 to 11 Pastry Arts 11
20 8231 Exploration of Pastry Arts (9) 15S / 15E / 15M 10S / 10E / 10M 8324 Introduction to Pastry Arts (10) 20S / 20E / 20M 8338 Quick Breads, Cookies, Doughnuts, and Pies (11A) 8339 Yeast-Dough Products (11B) 8358 Cakes, Fillings, Icings, and Decorations (11C) Goal 1: Describe and apply appropriate sanitation, health, and safety practices as they apply to the baking and pastry arts. (continued) GLO 1.1: Demonstrate appropriate personal sanitation and hygiene practices. (continued) Demonstrate knowledge of the types and uses of sanitizing agents such as chlorinebased and quaternary solutions Demonstrate knowledge of sanitation specifications A B C A B C Demonstrate knowledge of the importance of washing tools and equipment prior to sanitation Demonstrate knowledge of the importance of following sanitizing product instructions Demonstrate knowledge of the importance of storing sanitized tools, equipment, and sanitizing agent A B C A B C A B C Grades 9 to 12 Pastry Arts
21 8231 Exploration of Pastry Arts (9) 15S / 15E / 15M 10S / 10E / 10M 8324 Introduction to Pastry Arts (10) 20S / 20E / 20M 8338 Quick Breads, Cookies, Doughnuts, and Pies (11A) 8339 Yeast-Dough Products (11B) 8358 Cakes, Fillings, Icings, and Decorations (11C) Goal 1: Describe and apply appropriate sanitation, health, and safety practices as they apply to the baking and pastry arts. (continued) GLO 1.2: Demonstrate safe food-handling practices Demonstrate the steps to prevent cross-contamination, chemical contamination, physical contamination, and contamination by allergens A B C Demonstrate the ability to practise preventative measures to avoid food-borne illnesses Demonstrate knowledge of basic food microbiology Demonstrate knowledge of holding temperature for different products Demonstrate knowledge of cooling procedures A B C A B C A B C A B C Grades 9 to 11 Pastry Arts 13
22 8231 Exploration of Pastry Arts (9) 15S / 15E / 15M 10S / 10E / 10M 8324 Introduction to Pastry Arts (10) 20S / 20E / 20M 8338 Quick Breads, Cookies, Doughnuts, and Pies (11A) 8339 Yeast-Dough Products (11B) 8358 Cakes, Fillings, Icings, and Decorations (11C) Goal 1: Describe and apply appropriate sanitation, health, and safety practices as they apply to the baking and pastry arts. (continued) GLO 1.2: Demonstrate safe food-handling practices. (continued) Demonstrate knowledge of holding time A B C Demonstrate the ability to prepare product for holding A B C Demonstrate safe food-handling practices. 11A Demonstrate safe food-handling practices for quick breads, cookies, doughnuts, and pies. 11B Demonstrate safe food-handling practices for yeastdough products. 11C Demonstrate safe food-handling practices for cakes, fillings, icings, and decorations Demonstrate the ability to identify common food allergies and determine appropriate substitutions. 11C Demonstrate knowledge of glaze holding requirements. 14 Grades 9 to 12 Pastry Arts
23 8231 Exploration of Pastry Arts (9) 15S / 15E / 15M 10S / 10E / 10M 8324 Introduction to Pastry Arts (10) 20S / 20E / 20M 8338 Quick Breads, Cookies, Doughnuts, and Pies (11A) 8339 Yeast-Dough Products (11B) 8358 Cakes, Fillings, Icings, and Decorations (11C) Goal 1: Describe and apply appropriate sanitation, health, and safety practices as they apply to the baking and pastry arts. (continued) GLO 1.3: Create and maintain a safe work environment Demonstrate the safe use and care of bakery utensils and equipment A B C Demonstrate knowledge of the importance of emergency planning procedures Demonstrate knowledge of how the Workers Compensation Act relates to the profession of baker Demonstrate knowledge of proper fire extinguishing operations A B C A B C A B C Grades 9 to 11 Pastry Arts 15
24 8231 Exploration of Pastry Arts (9) 15S / 15E / 15M 10S / 10E / 10M 8324 Introduction to Pastry Arts (10) 20S / 20E / 20M 8338 Quick Breads, Cookies, Doughnuts, and Pies (11A) 8339 Yeast-Dough Products (11B) 8358 Cakes, Fillings, Icings, and Decorations (11C) Goal 1: Describe and apply appropriate sanitation, health, and safety practices as they apply to the baking and pastry arts. (continued) GLO 1.3: Create and maintain a safe work environment. (continued) Demonstrate knowledge of the role of Workplace Safety and Health and the procedures to follow in case of an incident (e.g., slips and falls, improper lifting, etc.) A B C Demonstrate knowledge of the Workplace Hazardous Materials Information System (WHMIS) and safety regulations Demonstrate the ability to access WHMIS information A B C A B C Grades 9 to 12 Pastry Arts
25 8231 Exploration of Pastry Arts (9) 15S / 15E / 15M 10S / 10E / 10M 8324 Introduction to Pastry Arts (10) 20S / 20E / 20M 8338 Quick Breads, Cookies, Doughnuts, and Pies (11A) 8339 Yeast-Dough Products (11B) 8358 Cakes, Fillings, Icings, and Decorations (11C) Goal 1: Describe and apply appropriate sanitation, health, and safety practices as they apply to the baking and pastry arts. (continued) GLO 1.3: Create and maintain a safe work environment. (continued) Demonstrate knowledge of regulations and safety programs such as Good Manufacturing Practices (GMP) and Hazard Analysis and Critical Control Points (HACCP), and the product recall process A B C Demonstrate the ability to inform customers of health risks Demonstrate the ability to identify and report potential hazards Demonstrate the ability to identify and report problems related to rodents and other pests A B C A B C A B C Grades 9 to 11 Pastry Arts 17
26 8231 Exploration of Pastry Arts (9) 15S / 15E / 15M 10S / 10E / 10M 8324 Introduction to Pastry Arts (10) 20S / 20E / 20M 8338 Quick Breads, Cookies, Doughnuts, and Pies (11A) 8339 Yeast-Dough Products (11B) 8358 Cakes, Fillings, Icings, and Decorations (11C) Goal 1: Describe and apply appropriate sanitation, health, and safety practices as they apply to the baking and pastry arts. (continued) GLO 1.3: Create and maintain a safe work environment. (continued) Demonstrate knowledge of PPE such as goggles, rubber gloves, shoes, oven mitts, and pads A B C Demonstrate knowledge of safety equipment such as fire extinguishers, first aid kits, and eyewash stations Demonstrate the ability to locate PPE and safety equipment Demonstrate the ability to identify worn, defective, and expired PPE and safety equipment Demonstrate the ability to adjust PPE for individual use A B C A B C A B C A B C Grades 9 to 12 Pastry Arts
27 8231 Exploration of Pastry Arts (9) 15S / 15E / 15M 10S / 10E / 10M 8324 Introduction to Pastry Arts (10) 20S / 20E / 20M 8338 Quick Breads, Cookies, Doughnuts, and Pies (11A) 8339 Yeast-Dough Products (11B) 8358 Cakes, Fillings, Icings, and Decorations (11C) Goal 2: Demonstrate the safe and appropriate operation, cleaning, maintenance, and storage of baking equipment and utensils. GLO 2.1: Demonstrate the safe and appropriate operation of baking equipment and utensils Demonstrate the safe and appropriate operation and/or use of tools and equipment associated with patisserie and baking A Demonstrate the safe and appropriate operation and/or use of tools and equipment associated with the production of quick breads, cookies, doughnuts, and pies. 11B Demonstrate knowledge of the types of pans and trays such as four-strap, sheet, Pullman, and basket. 11C Demonstrate the safe and appropriate operation and/or use of tools and equipment associated with cake decorating Demonstrate the ability to select non-mechanized equipment for a specific task Demonstrate knowledge of the types of mechanized equipment A B C A B C Grades 9 to 11 Pastry Arts 19
28 8231 Exploration of Pastry Arts (9) 15S / 15E / 15M 10S / 10E / 10M 8324 Introduction to Pastry Arts (10) 20S / 20E / 20M 8338 Quick Breads, Cookies, Doughnuts, and Pies (11A) 8339 Yeast-Dough Products (11B) 8358 Cakes, Fillings, Icings, and Decorations (11C) Goal 2: Demonstrate the safe and appropriate operation, cleaning, maintenance, and storage of baking equipment and utensils. (continued) GLO 2.1: Demonstrate the safe and appropriate operation of baking equipment and utensils. (continued) Demonstrate the ability to select equipment for specific tasks such as mixing, baking, and packaging A B C Demonstrate the ability to assemble and disassemble equipment such as mixers and depositors Demonstrate knowledge of the types of measuring devices such as scoops and measuring cups Demonstrate knowledge of temperature measuring devices such as thermometers and water meters A B C A B C A B C Grades 9 to 12 Pastry Arts
29 8231 Exploration of Pastry Arts (9) 15S / 15E / 15M 10S / 10E / 10M 8324 Introduction to Pastry Arts (10) 20S / 20E / 20M 8338 Quick Breads, Cookies, Doughnuts, and Pies (11A) 8339 Yeast-Dough Products (11B) 8358 Cakes, Fillings, Icings, and Decorations (11C) Goal 2: Demonstrate the safe and appropriate operation, cleaning, maintenance, and storage of baking equipment and utensils. (continued) GLO 2.1: Demonstrate the safe and appropriate operation of baking equipment and utensils. (continued) Demonstrate the ability to select measuring devices for a task A B C Demonstrate the ability to set measuring devices Demonstrate the ability to verify the accuracy of measuring devices Demonstrate the ability to use a balance scale Demonstrate knowledge of the composition of pans such as aluminum, steel, silicone, and plastic A B C A B C A B C A B C Grades 9 to 11 Pastry Arts 21
30 8231 Exploration of Pastry Arts (9) 15S / 15E / 15M 10S / 10E / 10M 8324 Introduction to Pastry Arts (10) 20S / 20E / 20M 8338 Quick Breads, Cookies, Doughnuts, and Pies (11A) 8339 Yeast-Dough Products (11B) 8358 Cakes, Fillings, Icings, and Decorations (11C) Goal 2: Demonstrate the safe and appropriate operation, cleaning, maintenance, and storage of baking equipment and utensils. (continued) GLO 2.1: Demonstrate the safe and appropriate operation of baking equipment and utensils. (continued) Demonstrate knowledge of pan shapes such as ring, spring form, and Bundt A B C Demonstrate knowledge of linings such as silicone, paper, and muffin cups Demonstrate the ability to identify the pan and coating to be used Demonstrate the ability to monitor cooler and freezer temperatures A B C A B C A B C Grades 9 to 12 Pastry Arts
31 8231 Exploration of Pastry Arts (9) 15S / 15E / 15M 10S / 10E / 10M 8324 Introduction to Pastry Arts (10) 20S / 20E / 20M 8338 Quick Breads, Cookies, Doughnuts, and Pies (11A) 8339 Yeast-Dough Products (11B) 8358 Cakes, Fillings, Icings, and Decorations (11C) Goal 2: Demonstrate the safe and appropriate operation, cleaning, maintenance, and storage of baking equipment and utensils. (continued) GLO 2.1: Demonstrate the safe and appropriate operation of baking equipment and utensils. (continued) Demonstrate the safe and appropriate cleaning and maintenance of the equipment and utensils used in the preparation of patisserie and baking A Demonstrate knowledge of the types of ovens, such as convection, rack, and deck. 11B Demonstrate knowledge of the purpose of types of pans Demonstrate knowledge of the purpose of assorted hand tools; including piping bags, various tips, rolling pins, and various palette knives Demonstrate knowledge of the purpose of various nonmechanized equipment A Demonstrate the ability to pre-set the temperature of a deep fryer A Demonstrate knowledge of baking devices such as ovens, deep fryers, and griddles. 11B Demonstrate knowledge of proofers/ retarders. 11B Demonstrate the ability to set proofers for temperature and humidity Demonstrate the ability to select a hand tool for a specific task such as cutting, scraping, or finishing A B Demonstrate the ability to pre-set oven temperature. Grades 9 to 11 Pastry Arts 23
32 8231 Exploration of Pastry Arts (9) 15S / 15E / 15M 10S / 10E / 10M 8324 Introduction to Pastry Arts (10) 20S / 20E / 20M 8338 Quick Breads, Cookies, Doughnuts, and Pies (11A) 8339 Yeast-Dough Products (11B) 8358 Cakes, Fillings, Icings, and Decorations (11C) Goal 2: Demonstrate the safe and appropriate operation, cleaning, maintenance, and storage of baking equipment and utensils. (continued) GLO 2.2: Demonstrate the safe and appropriate cleaning, maintenance, and storage of baking equipment and utensils Demonstrate the safe and appropriate cleaning, maintenance, and storage of the equipment and utensils used in the baking and pastry arts Demonstrate awareness of the processes for sharpening tools and equipment such as knives and scrapers A Demonstrate the safe and appropriate cleaning, maintenance, and storage of the equipment and utensils used in the production of quick breads, cookies, doughnuts, and pies A Demonstrate the ability to sharpen tools and equipment such as knives and scrapers. 11B Demonstrate the safe and appropriate cleaning, maintenance, and storage of the equipment and utensils used in the production of yeast-dough products. 11C Demonstrate the safe and appropriate cleaning, maintenance, and storage of the equipment and utensils used in the production of cakes, fillings, icings, and decorations Demonstrate the ability to keep the workplace clean Demonstrate the ability to care for pans Grades 9 to 12 Pastry Arts
33 8231 Exploration of Pastry Arts (9) 15S / 15E / 15M 10S / 10E / 10M 8324 Introduction to Pastry Arts (10) 20S / 20E / 20M 8338 Quick Breads, Cookies, Doughnuts, and Pies (11A) 8339 Yeast-Dough Products (11B) 8358 Cakes, Fillings, Icings, and Decorations (11C) Goal 2: Demonstrate the safe and appropriate operation, cleaning, maintenance, and storage of baking equipment and utensils. (continued) GLO 2.2: Demonstrate the safe and appropriate cleaning, maintenance, and storage of baking equipment and utensils. (continued) Demonstrate knowledge of the maintenance requirements of tools and equipment Demonstrate the ability to clean tools and equipment such as mixers, hand tools, and proofers Demonstrate awareness of the lubrication of components such as oven chains, rack wheels, and moulder gears Demonstrate the ability to filter and replace deep fryer oil Grades 9 to 11 Pastry Arts 25
34 8231 Exploration of Pastry Arts (9) 15S / 15E / 15M 10S / 10E / 10M 8324 Introduction to Pastry Arts (10) 20S / 20E / 20M 8338 Quick Breads, Cookies, Doughnuts, and Pies (11A) 8339 Yeast-Dough Products (11B) 8358 Cakes, Fillings, Icings, and Decorations (11C) Goal 2: Demonstrate the safe and appropriate operation, cleaning, maintenance, and storage of baking equipment and utensils. (continued) GLO 2.2: Demonstrate the safe and appropriate cleaning, maintenance, and storage of baking equipment and utensils. (continued) Demonstrate the ability to store tools and equipment Demonstrate knowledge of the calibration of tools and equipment such as thermometers and slicing blades Grades 9 to 12 Pastry Arts
35 8231 Exploration of Pastry Arts (9) 15S / 15E / 15M 10S / 10E / 10M 8324 Introduction to Pastry Arts (10) 20S / 20E / 20M 8338 Quick Breads, Cookies, Doughnuts, and Pies (11A) 8339 Yeast-Dough Products (11B) 8358 Cakes, Fillings, Icings, and Decorations (11C) Goal 3: Demonstrate an understanding of bakery ingredients, components, recipes/formulations, and products, as well as their nutritional qualities. GLO 3.1: Demonstrate an understanding of bakery ingredients, and how their characteristics are used to design formulations and prepare bakery products Demonstrate a basic understanding of baking ingredients and their functions A Demonstrate knowledge of oil characteristics (smoke point, flash point, breakdown). 11B Demonstrate knowledge of the temperature of flour. 11C Demonstrate knowledge of baking ingredients and their functions Demonstrate the ability to label products with information Demonstrate knowledge of ingredients in recipes/ formulations Demonstrate knowledge of pan coatings such as butter, oil/shortening, release agents, and flour B Demonstrate knowledge of the effect of room temperature on dough temperature B Demonstrate knowledge of ingredients and their effects B Demonstrate knowledge of mixing time for proper gluten development. 11C Demonstrate the ability to select and prepare ingredients. 11C Demonstrate knowledge of factors that affect spread, shape, size, colour, and texture. Grades 9 to 11 Pastry Arts 27
36 8231 Exploration of Pastry Arts (9) 15S / 15E / 15M 10S / 10E / 10M 8324 Introduction to Pastry Arts (10) 20S / 20E / 20M 8338 Quick Breads, Cookies, Doughnuts, and Pies (11A) 8339 Yeast-Dough Products (11B) 8358 Cakes, Fillings, Icings, and Decorations (11C) Goal 3: Demonstrate an understanding of bakery ingredients, components, recipes/formulations, and products, as well as their nutritional qualities. (continued) GLO 3.1: Demonstrate an understanding of bakery ingredients, and how their characteristics are used to design formulations and prepare bakery products. (continued) Demonstrate knowledge of cocoa and cocoa powder content B Demonstrate knowledge of fermentation Demonstrate an understanding of the differences between couverture and compound Demonstrate knowledge of melting points and maximum temperatures for compound chocolate Demonstrate knowledge of effects of moisture on compound chocolate B Demonstrate knowledge of gluten development Grades 9 to 12 Pastry Arts
37 8231 Exploration of Pastry Arts (9) 15S / 15E / 15M 10S / 10E / 10M 8324 Introduction to Pastry Arts (10) 20S / 20E / 20M 8338 Quick Breads, Cookies, Doughnuts, and Pies (11A) 8339 Yeast-Dough Products (11B) 8358 Cakes, Fillings, Icings, and Decorations (11C) Goal 3: Demonstrate an understanding of bakery ingredients, components, recipes/formulations, and products, as well as their nutritional qualities. (continued) GLO 3.2: Demonstrate an understanding of recipes/formulations used in baking Demonstrate an understanding of recipes/formulations A Demonstrate the ability to assemble ingredients according to formulation. 11B Demonstrate the ability to assemble ingredients according to formulation. 11C Demonstrate an understanding of the recipes / formulations used in cakes, fillings, icings, and decorations. 11A Demonstrate the ability to apply portioning methods. 11B Demonstrate knowledge of desired portion of dough. GLO 3.3: Demonstrate an understanding of the characteristics of bakery components and products Demonstrate the use of convenience products A Demonstrate knowledge of products requiring deep-frying such as doughnuts and fritters. 11C Demonstrate knowledge of creams such as whipping cream, butter creams, and confectionery fillings. 11C Demonstrate knowledge of custards such as pudding and pastry creams. Grades 9 to 11 Pastry Arts 29
38 8231 Exploration of Pastry Arts (9) 15S / 15E / 15M 10S / 10E / 10M 8324 Introduction to Pastry Arts (10) 20S / 20E / 20M 8338 Quick Breads, Cookies, Doughnuts, and Pies (11A) 8339 Yeast-Dough Products (11B) 8358 Cakes, Fillings, Icings, and Decorations (11C) Goal 3: Demonstrate an understanding of bakery ingredients, components, recipes/formulations, and products, as well as their nutritional qualities. (continued) GLO 3.3: Demonstrate an understanding of the characteristics of bakery components and products. (continued) 11C Demonstrate knowledge of fillings such as fruits, almond paste, and ganache. 11C Demonstrate knowledge of icings such as water icing and royal icing. 11C Demonstrate knowledge of final use of product. 11C Demonstrate knowledge of glazes such as apricot, chocolate, clear, and water icing. 11C Demonstrate knowledge of different uses of glazes. 30 Grades 9 to 12 Pastry Arts
39 8231 Exploration of Pastry Arts (9) 15S / 15E / 15M 10S / 10E / 10M 8324 Introduction to Pastry Arts (10) 20S / 20E / 20M 8338 Quick Breads, Cookies, Doughnuts, and Pies (11A) 8339 Yeast-Dough Products (11B) 8358 Cakes, Fillings, Icings, and Decorations (11C) Goal 3: Demonstrate an understanding of bakery ingredients, components, recipes/formulations, and products, as well as their nutritional qualities. (continued) GLO 3.3: Demonstrate an understanding of the characteristics of bakery components and products. (continued) 11C Demonstrate knowledge of thickness and temperature of glazes and icings. 11C Demonstrate knowledge of interaction of flavours. 11C Demonstrate knowledge of when to apply glaze. 11C Demonstrate knowledge of desired end product in relation to cakes, fillings, icings, and decorations. 11C Demonstrate knowledge of cake design and structure. Grades 9 to 11 Pastry Arts 31
40 8231 Exploration of Pastry Arts (9) 15S / 15E / 15M 10S / 10E / 10M 8324 Introduction to Pastry Arts (10) 20S / 20E / 20M 8338 Quick Breads, Cookies, Doughnuts, and Pies (11A) 8339 Yeast-Dough Products (11B) 8358 Cakes, Fillings, Icings, and Decorations (11C) Goal 3: Demonstrate an understanding of bakery ingredients, components, recipes/formulations, and products, as well as their nutritional qualities. (continued) GLO 3.4: Demonstrate an understanding of nutrition Demonstrate an awareness of health and nutritional information A Demonstrate knowledge of the nutritional components of quick breads, cookies, doughnuts, and pies, and their place in a healthy lifestyle. 11B Demonstrate an awareness of health and nutritional information as it relates to yeast-dough products. 11C Demonstrate an awareness of health and nutritional information as it relates to cakes, fillings, icings, and decorations Demonstrate knowledge of health risks (e.g., allergens, unhealthy levels of fats) of some bakery products Demonstrate knowledge of the nutritional components of patisserie and baking products, and their place in a healthy lifestyle Grades 9 to 12 Pastry Arts
41 8231 Exploration of Pastry Arts (9) 15S / 15E / 15M 10S / 10E / 10M 8324 Introduction to Pastry Arts (10) 20S / 20E / 20M 8338 Quick Breads, Cookies, Doughnuts, and Pies (11A) 8339 Yeast-Dough Products (11B) 8358 Cakes, Fillings, Icings, and Decorations (11C) Goal 4: Demonstrate the appropriate receiving, handling, quality assurance, packaging, storage, and inventory control of baking ingredients and baked products. GLO 4.1: Demonstrate the appropriate receiving, handling, quality assurance, packaging, storage, and inventory control of baking ingredients and baked products Demonstrate the appropriate receiving, handling, quality assurance, packaging, storage, and inventory control of baking ingredients and baked products A Demonstrate the appropriate receiving, handling, quality assurance, packaging, storage, and inventory control of quick breads, cookies, doughnuts, and pies. 11B Demonstrate the appropriate receiving, handling, quality assurance, packaging, storage, and inventory control of yeast-dough products. 11C Demonstrate the appropriate receiving, handling, quality assurance, packaging, storage, and inventory control of cakes, fillings, icings, and decorations Demonstrate the ability to rotate inventory using the first in, first out (FIFO) method Demonstrate the ability to label and date storage containers Demonstrate the ability to hold and store compound chocolate Grades 9 to 11 Pastry Arts 33
42 8231 Exploration of Pastry Arts (9) 15S / 15E / 15M 10S / 10E / 10M 8324 Introduction to Pastry Arts (10) 20S / 20E / 20M 8338 Quick Breads, Cookies, Doughnuts, and Pies (11A) 8339 Yeast-Dough Products (11B) 8358 Cakes, Fillings, Icings, and Decorations (11C) Goal 5: Demonstrate the appropriate preparation (mise en place), mixing, make-up, baking, finishing (or decorating), and presentation of baking ingredients and products. GLO 5.1: Demonstrate the appropriate preparation (mise en place), mixing, and make-up of baking ingredients and products Demonstrate the appropriate preparation (mise en place) of baking products A Demonstrate knowledge of mixing methods such as creaming, sponging, and one-stage method. 11B Demonstrate the ability to perform the window test. 11C Demonstrate knowledge of mixing methods such as onestage, creaming, and foaming Demonstrate the ability to apply coatings A Demonstrate knowledge of factors that affect spread, shape, size, colour, crispness, and texture of quick breads, cookies, doughnuts, and pies. 11B Demonstrate knowledge of the effect of rest time on the final product. 11C Demonstrate the ability to determine mixing completion Demonstrate the ability to melt compound chocolate A Demonstrate the ability to determine mixing completion of quick breads, cookies, doughnuts, and pies. 11B Demonstrate knowledge of rest periods such as bench time and intermediate proof. 11C Demonstrate the ability to assemble ingredients according to formulation such as sifting dry ingredients. 34 Grades 9 to 12 Pastry Arts
Grades 9 to 12 Culinary Arts. Manitoba Technical-Vocational Curriculum Framework of Outcomes
Grades 9 to 12 Culinary Arts Manitoba Technical-Vocational Curriculum Framework of Outcomes G r a d e s 9 t o 1 2 C u l i n a r y A r t s Manitoba Technical-Vocational Curriculum Framework of Outcomes
More informationManitoba Technical-Vocational Curriculum Framework of Outcomes. Welding Technology Overview. 2015 Draft
Manitoba Technical-Vocational Curriculum Framework of Outcomes Acknowledgements Welding Technology Overview 2015 Draft Manitoba Education gratefully acknowledges the contributions of the following individual
More informationManitoba Technical-Vocational Curriculum Framework of Outcomes. Sound Engineering Overview
Manitoba Technical-Vocational Curriculum Framework of Outcomes Sound Engineering Overview Acknowledgements Manitoba Education gratefully acknowledges the contributions of the following individual in the
More informationDRAFT. G r a d e s 9 t o 1 2 A i r c r a f t M a i n t e n a n c e T e c h n o l o g y. Manitoba Curriculum Framework of Outcomes
G r a d e s 9 t o 1 2 A i r c r a f t M a i n t e n a n c e T e c h n o l o g y Manitoba Curriculum Framework of Outcomes 2014 Manitoba Education and Advanced Learning A c k n o w l e d g e m e n t s
More informationManitoba Technical-Vocational Curriculum Framework of Outcomes Graphic Design Overview 2015 Draft
Manitoba Technical-Vocational Curriculum Framework of Outcomes Graphic Design Overview 2015 Draft Acknowledgements Manitoba Education gratefully acknowledges the contributions of the following individual
More informationNetworking and Cyber Security Overview
Acknowledgements Networking and Cyber Security Overview Manitoba Education and Advanced Learning gratefully acknowledges the contributions of the following individuals in the development of Grades 9 to
More informationManitoba Technical-Vocational Curriculum Framework of Outcomes. Photography Overview 2015 Draft
Manitoba Technical-Vocational Curriculum Framework of Outcomes Acknowledgements Photography Overview 2015 Draft Manitoba Education gratefully acknowledges the contributions of the following individual
More informationManitoba Curriculum Framework of Outcomes Refrigeration & Air Conditioning Overview 2013 Draft
Acknowledgements Manitoba Curriculum Framework of Outcomes Refrigeration & Air Conditioning Overview 2013 Draft Manitoba Education gratefully acknowledges the contributions of the following individuals
More informationManitoba Technical-Vocational Curriculum Framework of Outcomes. Broadcast Media Technology 2015 Draft
Manitoba Technical-Vocational Curriculum Framework of Outcomes Acknowledgements Broadcast Media Technology 2015 Draft Manitoba Education gratefully acknowledges the contributions of the following individual
More informationManitoba Curriculum Framework of Outcomes. Electrical Trades Technology 2014 Draft
Manitoba Curriculum Framework of Outcomes Acknowledgements Electrical Trades Technology 2014 Draft Manitoba Education and Advanced Learning gratefully acknowledges the contributions of the following individuals
More informationSkills Canada Baking Competition. Tuesday March 8, 2016
T.C.D.S.B Skills Canada Baking Competition Tuesday March 8, 2016 St. Patrick C.S.S 49 Felstead Avenue-Room 214 Toronto M4J 1G3 416-393-5546 Technical Chair: Denise McMullan denise.mcmullan@tcdsb.org If
More informationManitoba Technical-Vocational Curriculum Framework of Outcomes. Mining Engineering Technology 2015 Draft
Manitoba Technical-Vocational Curriculum Framework of Outcomes Mining Engineering Technology 2015 Draft Acknowledgements Manitoba Education gratefully acknowledges the contributions of the following individual
More informationACF Culinary Arts Certification
Assessment Blueprint ACF Culinary Arts Certification Test Code: 3990 and 3991 / Version: 01 Copyright 2013. All Rights Reserved. General Assessment Information Blueprint Contents General Assessment Information
More informationManitoba Curriculum Framework of Outcomes. Plumbing and Pipe Trades 2013 Draft
Manitoba Curriculum Framework of Outcomes Acknowledgements Plumbing and Pipe Trades 2013 Draft Manitoba Education gratefully acknowledges the contributions of the following individuals in the development
More informationBaking & Pastry Arts COURSE OUTLINE
Baking & Pastry Arts COURSE OUTLINE 1. Course Title: Baking & Pastry Arts 2. CBEDS Title: Food and Services 3. CBEDS Number: 4420 4. Job Titles: Food Service Worker Baker Pastry Chef Assistant Pastry Chef
More informationNational Schools Bakery Arts Curriculum
National Schools Bakery Arts Curriculum Course 101 A: Food Service Industry, Sanitation and Safety Course starts end: Contact Hours: 30 Hours Instructor: Office hours: Email: Text: Serve safe Course Handbook,
More informationManitoba Technical-Vocational Curriculum Framework of Outcomes. Fashion Design and Technology 2015 Draft
Manitoba Technical-Vocational Curriculum Framework of Outcomes Acknowledgements Fashion Design and Technology 2015 Draft Manitoba Education gratefully acknowledges the contributions of the following individual
More informationGrades 9 to 12 Automotive Technology. Manitoba Technical-Vocational Curriculum Framework of Outcomes
Grades 9 to 12 Automotive Technology Manitoba Technical-Vocational Curriculum Framework of Outcomes G r a d e s 9 t o 1 2 A u t o m o t i v e T e c h n o l o g y Manitoba Technical-Vocational Curriculum
More informationCTE Culinary Arts I Curriculum Map Teacher Pages Chandler Unified School District #80
Culinary Arts I Curriculum Map Teacher Pages Culinary I Curriculum Map Teacher Pages Semester 1 1.0 APPLY SANITATION AND SAFETY PROCEDURES 1.1 Define Hazard Analysis Critical Control Point (HACCP) 1.2
More information2016 Central Regional Skills Canada Competition Baking Hunting Hills High School, Red Deer April 15, 2016
2016 Central Regional Skills Canada Competition Baking Hunting Hills High School, Red Deer April 15, 2016 EVENT: Baking DURATION OF CONTEST: 4 HOURS LEVEL: Secondary LOCATION: Hunting Hills High School
More informationCrocus Plains Course Outline. Course Title: FSD30S. 2015/16 Term #1 AND Term # 2 Teacher; Derek May
Course Title: FSD30S 2015/16 Term #1 AND Term # 2 Teacher; Derek May Course Description: This course is designed to educate students in the art of Baking and Pastry Arts. Students will learn the basics
More informationHigh School Baking Challenge
High School Baking Challenge Competition date: Saturday April 27, 2013 Location: SAIT Culinary Campus- Downtown Scotia Centre Forward registration to Blake Chapman: maundy@shaw.ca Registration information
More informationCTE Culinary Arts II
Culinary Arts II Curriculum Map Teacher Pages Culinary II Curriculum Map Teacher Pages Semester 1 1.0 APPLY SAFETY AND SANITATION PROCEDURES 1.1 Define Hazard Analysis Critical Control Point (HACCP) 1.4
More informationCommercial Baking Blueprint
Commercial Baking Blueprint This Blueprint contains the subject matter content of this Skill Connect Assessment. This Blueprint does NOT contain the information one would need to fully prepare for a SkillsUSA
More informationBAKING AND PASTRY CURRICULUM FRAMEWORK
BAKING AND PASTRY CURRICULUM FRAMEWORK This document was prepared by: Office of Career, Technical, and Adult Education Nevada Department of Education 755 N. Roop Street, Suite 201 Carson City, NV 89701
More informationCulinary Arts Program Syllabus
Culinary Arts Program Syllabus Organization Washburn Institute of Technology Program Number 12.0505 Instructional Level Certificate Target Population Grades 11 & 12 Post-secondary Description This program
More informationGluten-Free Baking: Tips & Recipes
Gluten-Free Baking: Tips & Recipes From the National Foundation for Celiac Awareness Webinar: Holiday Special: Gluten-Free Baking Featuring Chef Richard Coppedge, Jr., CMB, Professor, Baking and Pastry
More informationGeneva CUSD 304 Content-Area Curriculum Frameworks Grades 6-12 Family & Consumer Science
Geneva CUSD 304 Content-Area Curriculum Frameworks Grades 6-12 Family & Consumer Science Mission Statement The relationship between work and family is our unique focus. The mission of Geneva Community
More informationConnecticut. Technical High School System. Grade 9. Culinary Arts Curriculum Implementation Guide
Connecticut Technical High School System Grade 9 Culinary Arts Curriculum Implementation Guide Goal: 9-1. (2 Day Cycle) Safety & Sanitation Procedures: Safety procedures set the standards for an accident
More informationSyllabus M.Tech. Food Technology DSC- FT- 1 A: FUNDAMENTALS OF FOOD SCIENCE AND TECHNOLOGY PART I
Syllabus M.Tech. Food Technology DSC- FT- 1 A: FUNDAMENTALS OF FOOD SCIENCE AND TECHNOLOGY PART I Unit 1 Introduction to Food Science and Technology Definition, scope and current trends in food science
More informationThe professional way
Seminar on bread and pastry at the Surabaya Hotel School The professional way By Pum Senior Expert Mr. Jan Bosch October 2008 For more information www.bakersassist.nl. jajo@tiscali.nl Preface During the
More informationFoundations of Restaurant Management & Culinary Arts
A Correlation of Foundations of Restaurant Management & Culinary Arts Levels One & Two, 2011 Virginia Tasks and Competencies for Culinary Arts I Level INTRODUCTION This document demonstrates how well Pearson
More informationCOURSE OVERVIEW AND STUDENT EXPECTATIONS. COURSE: Culinary Arts And Hospitality Specialties 1
COURSE OVERVIEW AND STUDENT EXPECTATIONS COURSE: Culinary Arts And Hospitality Specialties 1 TEACHER: C. S. Fitton LAB COST: Twenty dollars semester, or Forty dollars year. Course Description: This course
More informationCulinary Arts Level 2 Cook
Job Ready Assessment Blueprint Culinary Arts Level 2 Cook Test Code: 4336 / Version: 01 Copyright 2012. All Rights Reserved. General Assessment Information Blueprint Contents General Assessment Information
More informationCan You Name this Kitchen Equipment? Assembled and photographed by
Can You Name this Kitchen Equipment? Assembled and photographed by Stacy Halvorson, Program Assistant Julie Garden Robinson, Ph.D., L.R.D. Food and Nutrition Specialist Look at the pictures on the following
More informationCulinary Arts (CULA) Table of Contents:
Culinary Arts (CULA) Courses in CULA focus on the general study of the cooking and related culinary arts, and prepare individuals for a variety of jobs within the food service industry. CULA includes instruction
More informationHow To Become A Chef At Diablo Valley College
CULINARY ARTS CULN Michael Norris, Interim Dean Business Division Math Building, Room 267 Possible career opportunities The culinary arts program provides professional training for employment as a chef,
More informationCulinary Arts Level 1 Prep Cook
Job Ready Assessment Blueprint Culinary Arts Level 1 Prep Cook Test Code: 4236 / Version: 01 Copyright 2012. All Rights Reserved. General Assessment Information Blueprint Contents General Assessment Information
More informationCULINARY ARTS Effective Date: December 5, 2012
MASSACHUSETTS STATE ARTICULATION AGREEMENT BETWEEN MASSACHUSETTS COMMUNITY COLLEGES AND MASSACHUSETTS CHAPTER 74 APPROVED SECONDARY CAREER/VOCATIONAL TECHNICAL PROGRAMS CULINARY ARTS Effective Date: December
More informationCulinary Arts & Food Service Management
Culinary Arts & Food Service Management www.odessa.edu/dept/culinary Faculty: James B. J.B. Ward, director; Peter Mitchell, Paul Porras Odessa College offers the student two associate in applied science
More informationSkillsUSA 2009 Contest Projects. Commercial Baking
SkillsUSA 2009 Contest Projects Commercial Baking (High School) Click the Print this Section button above to automatically print the specifications for this contest. Make sure your printer is turned on
More informationAlsatian Apple Tart. " 1994.2013 S.R.Canonne & J.A.Pfeiffer" The French Pastry School, LLC
Alsatian Apple Tart At the conclusion of the Fall season I continue to enjoy its fruits and create crowd pleasing recipes. The taste of in season apples awakens my senses: Pippin, Ida Red, Macintosh, Johnagold
More informationCulinary Arts & Food Service Management www.odessa.edu/dept/culinary
Culinary Arts & Food Service Management www.odessa.edu/dept/culinary Faculty: Desmond Stout, director; Paul Porras Odessa College offers the student two associate in applied science degree options in culinary
More informationBaking & Pastry Guild Competition Criteria for GulFood 12
22 July 2011 Baking & Pastry Guild Competition Criteria for GulFood 12 Introduction & Welcome Greetings and a warm welcome to the second Baking & Pastry Guild Middle East Competition, hosted in conjunction
More informationFDFRB3015A Produce and decorate gateaux and tortes
FDFRB3015A Produce and decorate gateaux and tortes Revision Number: 1 FDFRB3015A Produce and decorate gateaux and tortes Modification History Not applicable. Unit Descriptor Unit descriptor This unit of
More informationCulinaire Foods & Hospitality Academy
Culinaire Foods & Hospitality Academy Curriculum Bringing Sound Culinary Techniques to Economically Developing Regions For those who come amongst us we do not introduce culinary tricks but rather, inspire
More informationDIABLO VALLEY COLLEGE CATALOG 2015-2016
CULINARY ARTS CULN Despina Prapavessi, Interim Dean Business Division Math Building, Room 267 Possible career opportunities The culinary arts program provides professional training for employment as a
More informationEscondido Union High School District Advanced Baking and Pastry A Career Technical Education Capstone Course
Escondido Union High School District Advanced Baking and Pastry A Career Technical Education Capstone Course Course Length: 1 Year Grade Level: Grade 10 12 UC/CSU Requirement: Graduation Requirement: Seeking
More informationEquipment List Culinary Arts - CIP No. 12.0500 Please note Large Equipment
Culinary Arts - CIP No. 12.0500 The Culinary Arts classroom should reflect the equipment and environment students would expect to find in industry. All equipment used in the preparation of food should
More informationHospitality and Culinary PROGRAMS STUDY
PROGRAMS STUDY of BAKING AND PASTRY ARTS 365 Associate in Applied Science Degree (A.A.S.) 62 Credit Hours (CH) The A.A.S. degree in Baking and Pastry Arts is a sequential learning program taught over four
More informationHAMILTON TOWNSHIP SCHOOLS 90 Park Avenue Mercer County Hamilton, New Jersey 08690
Family and Consumer Science HAMILTON TOWNSHIP SCHOOLS 90 Park Avenue Mercer County Hamilton, New Jersey 08690 Department of Curriculum and Instruction CAREER EDUCATION AND CONSUMER, FAMILY, AND LIFE SKILLS
More informationSCHOOL DISTRICT NO. 36 (SURREY) No. 5535.1
SCHOOL DISTRICT NO. 36 (SURREY) 1. Provincial Legislation All food service events are governed by the Food Premises Regulations of the Health Act of the Province of British Columbia and must comply with
More informationEaster Brunch Menu Ideas with Chef Eric Crowley
Easter Brunch Menu Ideas with Chef Eric Crowley March 7th, 2014 Chef Eric Jacques Crowley is a seasoned, professional chef and the founder, owner and chef instructor at his dynamic cooking school, Chef
More informationPrentice Hall. Introduction to Culinary Arts (CIA) 2007
Prentice Hall C O R R E L A T E D T O Arkansas Department of Workforce Education - Curriculum Content Frameworks - Grade Levels: 9, 10 Course Code: 493250 Unit 1: - 12 Hours CAREER and TECHNICAL SKILLS
More informationHospitality, Tourism and Leisure
Hospitality, Tourism and Leisure Practical Cookery Courses Diploma in Restaurant Management Hands on Cooking - The Fundamentals Fundamentals of Home Baking Pastry and Bread Making Sugarcraft and Cake Decorating
More informationST KEVIN S FATHER/SON COOKING CLASSES
ST KEVIN S FATHER/SON COOKING CLASSES 2015 MAIN CRISPY SKIN DUCK BREAST, SAUTEED POTATO, ROASTED CARROTS AND ASPARAGUS, HONEY GLAZE Serve 4 Ingredients: 4 Duck breast 6 Whole garlic cloves 16 Baby carrot
More informationJune. Pastry & Chocolate School DOLCE & CO.
June 2012 Pastry & Chocolate School DOLCE & CO. ur range of classes, delivered by Ecotel Pastry Instructors and Guest Presenters are designed to celebrate the traditional techniques of Patisserie but embrace
More informationYeronga State School Tuckshop
Yeronga State School Tuckshop Recipes for Home Bake 2013 Please select any of the following recipes, which have been chosen in accordance with the QLD Government Smart Choices Legislation mandatory for
More informationCULINARY ARTS COURSE DESCRIPTIONS. CUA 101 CULINARY PROGRAM FUNDAMENTALS 2 Credit Hours
CULINARY ARTS COURSE DESCRIPTIONS Beginning Production and Baking Certificate 16 Credits CUA 101 CULINARY PROGRAM FUNDAMENTALS 2 Credit Hours Covers the basic rules of sanitation, food borne illnesses,
More informationDistrict 2 Commercial Baking Competition
District 2 Commercial Baking Competition Central High School Sousa Building 655 Caddo San Angelo, Texas Brandee Baird Brandee.baird@saisd.org Technical Chair Committee Menu, Guidelines, Recipes, and Equipment
More informationHow To Make A Cake
Funeral Ministry Salads & Sides 10/22/2010 1:05:00 PM Broccoli Corn Muffins 1 (10 oz) pkg. frozen chopped broccoli thawed 1 (7 oz) pkg. corn muffin mix 4 eggs, beaten ½ cup butter, melted ¾ cup cottage
More informationMASSACHUSETTS VOCATIONAL TECHNICAL TEACHER TESTING PROGRAM SCOPE OF TEST CODE #11 - CULINARY ARTS WRITTEN EXAM - 100 QUESTIONS TIME ALLOWED: 3 HOURS
MASSACHUSETTS VOCATIONAL TECHNICAL TEACHER TESTING PROGRAM SCOPE OF TEST CODE #11 - CULINARY ARTS WRITTEN EXAM - 100 QUESTIONS PERCENT OF TEST: TIME ALLOWED: 3 HOURS 12 % Health and Safety - Sanitation
More informationBreville Customer Service Centre
Breville Customer Service Centre Australian Customers Mail: PO Box 22 Botany NSW 2019 AUSTRALIA Phone: 1300 139 798 Fax: (02) 9384 9601 Email: Customer Service: askus@breville.com.au New Zealand Customers
More informationELA10 RC3. The student acquires new vocabulary in each content area and uses it correctly.
PROGRAM CONCENTRATION: CAREER PATHWAY: COURSE TITLE: Culinary Arts Culinary Arts Culinary Arts II Culinary Arts II is an advanced and rigorous in-depth course designed for the student who has continued
More informationFAMILY AND CONSUMER SCIENCES CULINARY ARTS I & II GRADES 11-12
PARENT/STUDENT COURSE INFORMATION FAMILY AND CONSUMER SCIENCES CULINARY ARTS I & II GRADES 11-12 Counselors are available to assist parents and students with course selections and career planning. Parents
More informationCostco Bakery Employee Training Manual
Costco Bakery Employee Training Manual Prepared for Costco Wholesale #684 Prepared by Ondria Arias May 3, 2013 Table of Contents iii Table of Contents Introduction... v Chapter 1: Operating the Equipment...
More informationAll About Parisian Macarons
All About Parisian Macarons What s taking pastry shops and restaurants by storm? French macaroons, les macarons, light-as-a-feather almond cookies, the sweet of choice among Paris elite. The Wall Street
More informationGrade 10 or equivalent including English 10, Mathematics 10 and Science 10 Preferred: Grade 12
BAKER Occupation Description means a person who is responsible for the preparation and production of all baked foods. s prepare bread, rolls, muffins, pies, pastries, cakes and cookies in retail and wholesale
More informationCOURSE OUTLINE. Prerequisites: Course Description: Semester Credits: 3 Lecture Hours: 2 Lab/Recitation Hours: 2 HRI 106Principles of Culinary Arts
Revised: Fall 2015 22THRI 106 22TPrinciples of Culinary Arts COURSE OUTLINE Prerequisites: None Course Description: 11THRI 106, Principles of Culinary Arts 11TIntroduces the fundamental principles of food
More informationHOSPITALITY MANAGEMENT
Area: Fine & Applied Arts Dean: Dr. Adam Karp Phone: (96) 484-8433 Counseling: (96) 484-8572 DEGREES AND CERTIFICATES Culinary Arts/Restaurant Management Degree This degree focuses on basic and advanced
More informationFood safety risk management in bakeries
Food safety risk management in bakeries Helen Ehavald Fazer Bakeries Estonia Introduction o Wide variety of bakery products are produced: wheat loafs, rye breads, buns, coffee breads, cakes, cookies, pizzas,
More informationCULINARY ARTS I COURSE DESCRIPTION Culinary Arts I
COURSE DESCRIPTION Culinary Arts I is the first level of Culinary Arts and prepares students for gainful employment and/or entry into post-secondary education in the food production and service industry.
More informationFederal Wage System Job Grading Standard for Food Service Working, 7408
Federal Wage System Job Grading Standard for Food Service Working, 7408 Table of Contents WORK COVERED... 2 WORK NOT COVERED...2 TITLES... 3 FOOD SERVICE WORKER, GRADE 1... 3 FOOD SERVICE WORKER, GRADE
More informationApproved by Commissioner: LATEST REVISION: June 28, 2013
POLICY TITLE: FOOD SERVICE MANAGEMENT, GENERAL PAGE 1 OF 13 POLICY NUMBER: 11.6 CHAPTER 11: FOOD SERVICE STATE of MAINE DEPARTMENT OF CORRECTIONS Division of Juvenile Services Approved by Commissioner:
More information8 3 1 7 H a i r C o l o u r i n g ( 1 1 B )
8 3 1 7 H a i r C o l o u r i n g ( 1 1 B ) 30S/30E/30M A Hairstyling Course 8 3 1 7 : H a i r C o l o u r i n g ( 1 1 B ) 3 0 S / 3 0 E / 3 0 M Course Description Curriculum content focuses on an introduction
More informationStudent Name: PROGRAM COMPETENCY PROFILE FOR CAREER TECHNICAL EDUCATION Career Cluster: Hospitality and Tourism
Student Name: Date: PROGRAM COMPETENCY PROFILE FOR CAREER TECHNICAL EDUCATION Understand the food service industry and career opportunities in the field 1. Define food service with examples of current
More informationCulinary Arts/ Hospitality Management
Culinary Arts / Hospitality Management 118 Culinary Arts/ Hospitality Management Location: Downtown Site Program Information Cosmetology is the study or art of cosmetics and its use. However, in the last
More informationBakery Formulas. For the. SkillsUSA CA Commercial Baking Contest. Secondary Division. For Distribution 2016
Bakery Formulas For the SkillsUSA CA Commercial Baking Contest Secondary Division For Distribution 2016 The Test Contestants will prepare a total of four products selected by the Commercial Baking Technical
More informationTable of Contents. Introduction... 1. Personal Hygiene... 2. Temperature Control... 5. Cross-contamination... 6. Cleaning and Sanitizing...
Table of Contents Introduction... 1 Food Handler Certification Program... 1 Personal Hygiene... 2 Temperature Control... 5 Cross-contamination... 6 Cleaning and Sanitizing... 6 Dishwashing... 7 Food Storage...
More informationIntroduction to Commercial Baking
FREEHOLD REGIONAL HIGH SCHOOL DISTRICT OFFICE OF CURRICULUM AND INSTRUCTION CULINARY ARTS ACADEMY Introduction to Commercial Baking COURSE DESCRIPTION Grade Level: 9 Department: Culinary Arts Academy Course
More informationYouth Summer Cooking CAmp
Youth Summer Cooking CAmp The Restaurant School at Walnut Hill College Youth Summer Cooking Camp Brochure 2012 Does your child love to cook? The Restaurant School at Walnut Hill College has a unique cooking
More informationDESSERT Apple and cinnamon crumble with custard. 5 11 year olds. www.cwt-chew.org.uk
DESSERT Apple and cinnamon crumble with custard DESSERT Apple and cinnamon crumble with custard Apple and cinnamon crumble Custard 90g 80g Apple and cinnamon crumble This recipe makes 4 portions of about
More informationAssessment: 27308 Basic Culinary Arts
Culinary Arts Study Guide Assessment: 27308 Basic Culinary Arts Aligned with the Standards for Family and Consumer Sciences Education, American Association of Family and Consumer Sciences (AAFCS) Culinary
More informationKitchen Tools. Four basic knives should meet the needs of most home cooks.
6 Part A Kitchen Tips and Information 7 Choose kitchen tools that work for you. Kitchen Tools Knives Choose knives that feel comfortable in your hand. A good choice is highcarbon stainless steel with blades
More informationHOW TO HOLD A TRULY SCRUMPTIOUS BAKE SALE IN YOUR SCHOOL
HOW TO HOLD A TRULY SCRUMPTIOUS BAKE SALE IN YOUR SCHOOL Six simple steps to make organising your bake sale a piece of cake. 1 Get colleagues and pupils in on the baking action. They could bake a few treats
More informationFat-burning recipes, low-calories desserts and healthy snacks. Frittata Number of servings: 8
Fat-burning recipes, low-calories desserts and healthy snacks Frittata 1 c Egg substitute 1 Omega-3 egg 2 Tbs Fat free half and half 1/4 tsp Ground black pepper 2 tsp Extra virgin olive oil 1 Tbs Trans
More informationRestaurant Management / Culinary Arts I 16058
Restaurant Management / Culinary Arts I 16058 Rationale Statement: From 2009 to 2019, the number of jobs in the restaurant and foodservice industry is projected to increase by 1.8 million. That includes
More information8 5 6 3 I n t r o d u c t i o n t o D e n t a l A s s i s t i n g ( 1 1 A )
8 5 6 3 I n t r o d u c t i o n t o D e n t a l A s s i s t i n g ( 1 1 A ) 30S/30E/30M A Dental Assisting Course 8 5 6 3 : I n t r o d u c t i o n t o D e n t a l A s s i s t i n g ( 1 1 A ) 3 0 S /
More informationCulinary Arts 2 COURSE SYLLABUS Suzanne D. Young, INSTRUCTOR
Culinary Arts 2 COURSE SYLLABUS Suzanne D. Young, INSTRUCTOR General Information Room: C-415 Phone: 981-1100 E-mail: Class Times: sdyoung@rock-hill.k12.sc.us First Block: Planning Second Block: 10:15 11:30
More informationChapter 1: Overview of the Restaurant and Foodservice Industry
Foundations of Restaurant Management & Culinary Arts, Level One Chapter 1: Overview of the Restaurant and Foodservice Industry Section 1.1 1.1 Identify the two segments of the restaurant and foodservice
More information8790: Exploration of the Culinary Arts (9) 15S/15E/15M, 10S/10E/10M
Technology Education Senior Years Technology Program Grades 9 to 12 Culinary Arts: Manitoba Technical- Vocational Curriculum Framework of Outcomes (2014) Student Learning Outcomes Related to Sustainable
More informationCOURSE SIZE AND COMPLEXITY... 1 RESOURCES... 1 COURSE DESCRIPTION... 2 LEARNING OUTCOMES... 2 COURSE CONTENT... 3 WORK EXPECTATIONS...
T A S M A N I A N H o s p i tali t y Q U A L I F I C A T I O N S Intro d u c ti o n A U T H O R I T Y HPT110109, TQA Level 1, Size Value = 10 THE COURSE DOCUMENT This document contains the following sections:
More informationWelcome to Hunterdon County Polytech and the Careers Café
Welcome to Hunterdon County Polytech and the Careers Café Careers Café Our Mission Statement: To educate and enlighten our students to the broad possibilities and career opportunities available to them
More informationCookie Capers. Middle School Three or Four-Day Lesson
Cookie Capers By Marla Prusa, Howell s Public Schools, Howells, NE 2011 National Home Baking Association Educator Award winner, with Sharon Davis, FCS Education www.homebaking.org Middle School Three or
More informationDiploma in Bakery & Confectionery
BAKERY THEORY : Diploma in Bakery & Confectionery BAKERY & CONFECTIONERY 1. Introduction & scope of Bakery & Confectionery, Bakery terms. Organisation chart of Bakery. 2. Structure of wheat grain. 3. Milling
More informationCulinary Arts/ Hospitality Management
Culinary Arts / Hospitality Management 111 Culinary Arts/ Hospitality Management Location: Downtown Site (8 Commerce Street) Program Information Trenholm State Technical College s Culinary Arts program
More informationCHRISTMAS LESSON DECEMBER 2014. Love baking or cooking? Try out this Christmas cupcake recipe with us! Reindeer cupcakes
CHRISTMAS LESSON DECEMBER 2014 Love baking or cooking? Try out this Christmas cupcake recipe with us! Reindeer cupcakes http://www.bbcgoodfood.com/recipes/897634/reindeer-cupcakes Preparation time: 15
More informationSugar Cookies. Ice Box Cookies. Hannah Christiane Hansen Cox. Hannah Christiane Hansen Cox. Ingredients: Ingredients:
Sugar Cookies 1 heaping cup lard 1 1/3 cups sugar 2 eggs - well beaten 1 cup canned milk (evaporated) or ½ and ½ 5 cups flour 4 teaspoons baking powder ¼ teaspoon salt 2 teaspoons vanilla Mix flour, baking
More informationBakery Margarines & Shortenings
Bakery Margarines & Shortenings Partnering With Australian Bakers For Over 100 Years BISCUIT SHORTENING BREAD SHORTENING 44741 PILOT BBS Biscuit Shortening 15Kg * The perfect choice for high quality biscuits
More informationSwitzerland s leading Centre of Excellence for bakery and confectionery
Switzerland s leading Centre of Excellence for bakery and confectionery Together for the future with quality, integrity and market-oriented services. Richemont a name you can trust. About us Introduction
More information